Description
This classic Milk Frosting, also known as ermine or cooked flour frosting, is a smooth, fluffy, and less sweet alternative to traditional buttercream. Made by cooking flour and milk to create a pudding-like base before combining with butter and sugar, it creates a creamy frosting perfect for cakes, cupcakes, and especially red velvet desserts. The fluffy texture resembles whipped cream and adds a delicate sweetness without overpowering the dessert.
Ingredients
Scale
Milk-Flour Mixture
- 1 cup whole milk
- 5 tablespoons all-purpose flour
Frosting Base
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Milk-Flour Mixture: In a small saucepan over medium heat, whisk together the flour and milk until smooth. Cook the mixture, stirring constantly for about 5 to 7 minutes, until it thickens to a pudding-like consistency.
- Cool the Mixture: Remove the saucepan from heat and allow the milk-flour mixture to cool completely to room temperature. This step is crucial to prevent curdling when combined with butter.
- Beat Butter and Sugar: In a separate bowl, beat the softened unsalted butter and granulated sugar together on high speed using a mixer for 3 to 5 minutes until the mixture is light and fluffy.
- Combine Ingredients: Add the cooled milk-flour mixture, vanilla extract, and a pinch of salt to the butter and sugar mixture. Beat again on high speed for 3 to 5 minutes until the frosting becomes smooth, fluffy, and resembles whipped cream in texture.
Notes
- This frosting is less sweet than traditional buttercream, making it ideal for those who prefer a subtler sweetness.
- Ensure the milk mixture is fully cooled before combining with butter to avoid curdling.
- Also called ermine frosting or cooked flour frosting.
- Perfect topping for cakes, cupcakes, especially red velvet cake.
